Instructions: Calculate the Cost per Recipe Unit, Ingredient Cost, and Total recipe cost for the following recipe. Use the portions per recipe and food cost % indicated to calculate cost per portion and selling price. Fill in only the shaded areas. B C D E F Source: G H Veal Saltimbocca A Recipe Name: 2 3 4 Portions per recipe: 8 5 6 7 8 9 Costing Date: Total Recipe Cost: Professional Cooking, 8th edition, page 517 Cost per Portion: Food Cost %: Selling Price: 29% Ingredien Recipe AP cost Yield % Equivalent Cost per recipe unit t cost Ingredient (preparation) amount unit cost amount unit Cost unit Veal scaloppini, cut into 2 oz. each 32 OZ. $11.38 1 lbs. 75% Salt, kosher 2 tsp. $1.24 3 lbs. 100% == 1 Tbs. 0.667 oz. Pepper, white, ground 0.75 tsp. $12.46 18 Oz. 100% 1 Tbs. 0.25 oz. Prosciutto sliced thin 16 slice $8.52 1 lbs. 1 oz. = 2 slices Sage leaves, fresh 16 each $6.05 1 bunch 1 bunch = 40 leaves Butter, whole 2 OZ. Wine, white 6 fl. oz. $6.99 $75.32 30 3 lbs. 100% liter 100% 1 liter 33.8 fl. oz. Gri Total recipe cost: 3 Ta Ta

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